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Chef's Note

“I'm a former Minnesota kid who grew up surrounded by "Lutheran Women Who Cook" (in the church basement) for showers, weddings and funerals. There's even a cookbook available with a similar title. This is the way I recall the ladies making coffee in huge enamel pots, and it's the clearest, most flavorful coffee you'll ever enjoy.
I outgrew their 10,000 Jello and Miracle Whip recipes a long time ago, but I fondly remember the Lutheran Church Basement (aka Swedish) Egg Coffee.”

READY IN:

12mins

SERVES:

UNITS:

Directions

Use a graniteware (enamel) coffee pot.

Wash egg; break it into a small bowl, reserving shell, and beat slightly. Add 1/2 cup cold water, the 1 cup ground coffee and the reserved egg shell, crushed. Mix thoroughly. Turn into coffee pot; pour on boiling water, and stir. (I remember the ladies adding the coffee/egg mixture directly to the boiling water.) Optional: The spout of the pot can be stuffed with soft paper towel to prevent escape of the fragrant aroma. Place on front of range and boil 3 minutes. If not boiled, coffee is cloudy. If boiled too long, too much tannic acid is developed. Add remaining 1/2 cup cold water; which perfects clearing. Cold water, which is heavier than hot, sinks to the bottom and carries the grounds with it. After coffee has settled, serve at once.